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Microbial Ecology of Foods V1
Factors Affecting Life and Death of Microorganisms
1st Edition - November 28, 1982
Language: English
eBook ISBN:9780323154871
9 7 8 - 0 - 3 2 3 - 1 5 4 8 7 - 1
Microbial Ecology of Foods, Volume I: Factors Affecting Life and Death of Microorganisms presents valuable background information on the theoretical aspects of food microbiology.…Read more
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Microbial Ecology of Foods, Volume I: Factors Affecting Life and Death of Microorganisms presents valuable background information on the theoretical aspects of food microbiology. It is divided into 14 chapters that focus on the environmental factors affecting food microorganisms. These factors are temperature, irradiation, water activity, pH, acidity, organic acids, curing salts, antibiotics, gases, packaging, and cleaning systems. Each chapter explores the scientific principles of the specific environmental factor; methods of measurement; and effects on growth and viability of spoilage organisms and pathogens. The chapters also look into the control measures and interrelationships with the other factors. Some of the chapters deal with the effects of cell injury on survival and recovery of microorganisms in food and the metabolic aspects of mixed microbial populations. In each chapter, the reader has been directed to appropriate key publications for further study. This volume is particularly suitable as an undergraduate or postgraduate textbook for students who have had at least one course in general microbiology.
Preface
Acknowledgments
Contents of Volume II
1 Temperature
I. Introduction
II. Effect of Chilling (Cooling, Refrigeration)
III. Effect of Freezing
IV. Effect of High Temperatures
V. Use of Temperature to Control Microorganisms in Foods
VI. Summary
2 Ultraviolet Irradiation
I. Introduction
II. Effects of Ultraviolet Light on Microorganisms
III. Use of Ultraviolet Light in the Treatment of Food
IV. Combination Effects and Interactions
3 Ionizing Irradiation
I. Introduction
II. Effect of Ionizing Radiations on Microorganisms
III. Use of Ionizing Radiations to Control Microorganisms in Foods
IV. Combination Effects and Interactions
4 Reduced Water Activity
I. Introduction
II. Effects of Reduced Water Activity on Microorganisms
III. Use of Reduced aw to Control Microorganisms in Foods
IV. Interactions of aw and Other Factors
5 pH and Acidity
I. Introduction
II. Effects of pH on Microorganisms
III. Effects of pH on Food Spoilage Microorganisms
IV. Effects of pH on Pathogens
V. Use of pH to Control Microorganisms in Foods
6 Oxidation-Reduction Potential
I. Introduction
II. Effects of Redox Potential on Microorganisms
III. Use of Redox Potential to Control Microorganisms in Foods
IV. Combination Effects and Interactions
7 Organic Acids
I. Introduction
II. Effects of Organic Acids on Microorganisms
III. Use of Organic Acids to Control Microorganisms in Foods
8 Curing Salts and Related Materials
I. Introduction
II. Effect of Curing Salts
III. Controls
9 Antibiotics in Foods
I. Introduction
II. Antibiotics as Food Preservatives
III. Antibiotics for Growth Enhancement and Disease Control in Farm Animals
IV. Antibiotic Residues
10 Gases as Preservatives
I. Introduction
II. Carbon Dioxide
III. Sulfur Dioxide
IV. Ethylene Oxide
V. Propylene Oxide
VI. Ozone
11 Packaging
I. Introduction
II. Packaging Materials
III. The Microbiology of Packaging
IV. Production Control
12 Injury and Its Effect on Survival and Recovery
I. Introduction
II. Characteristics of Injured Microbes
III. Enumeration of Injured Microbes
IV. The Significance of Injured Microbes to Food Processing
V. Effects of Injury and Resuscitation on Microbiological Criteria